Add ½ cup of warm water to a small bowl and pour in the sugar and yeast. Allow the yeast to sit for 5 minutes before stirring together.

In a large bowl, mix together the two kinds of flour and the salt

Make a well in the middle of the flour and pour in the yeast mixture.

Add in another ⅔ cup of warm water to the well and mix until a dough starts to form. You'll need to add in more warm water as you go (I usually need about another ⅓ cup) in order to get a firm dough.

knead the dough for about 5 minutes until it is smooth and elastic.

Place the dough in a slightly oiled bowl and cover the bowl with a damp cloth. Allow the dough to rise in a warm place for about 1-1 ½ hours or until the dough has doubled in size.

Punch the dough down and allow it to rise for another 10 minutes.

Divide the dough into 8 equal sections and roll them into balls.

Poke your finger into the center of each ball and pull slightly to form a bagel shaped round.

Place the bagels on a baking sheet and allow them to rise for another 10 minutes.

Once the water is boiling, reduce the heat to a simmer. Place the bagels into the boiling water, taking turns so they don’t touch if needed, and allow them to boil on each side for 1 minute (2 minutes total) before removing them and placing them back on the baking sheet.

If you are topping your bagels with any of the optional toppings, sprinkle the wet bagels now with the toppings.

Continuing boiling the bagels until all the bagels have been boiled.

Place the bagels in the oven for about 20 minutes, or until golden brown.

Cool on a wire rack.